Pastry
" Made up of almonds, dry fruits,
from semolina, nut, pastry making is very rich and is very varied in the Jewish cuisine (especially from North Africa)
Cakes are often made with honey, and are accompanied mainly with a tea "
MARNIA CIGARS for 40 pieces Easy 6 6
Dough :
1 glass of 50% water and 50% white wine
1 glass of oil
1 glass of suggar
flour in sufficient quantity
lemon flesh
Stuffing :
1 cup of almond powder.
1 cup of sugar
1 yellow part of an egg
keep the white part to stick the edges of the cigar.
honey jar
frying oil
Pour in a container the liquid (50 % water + 50 % white wine), the oil and the sugar. Stir upfor a while so that all the mixture is quite homogeneous. Add a small quantity of flour and lemon flesh in order to be able to spread out the paste easily without not sticking to the fingers or on the cooking table.
To prepare the stuffing : put the almond powder with some sugar and the egg yellow part, mix everything and make a paste of it enough marrow.
Spread out this dough very finely, cut it out in circle of the width of water glass.
Put in each dough circle a few stuffing and roll it to give it the shape of a cigar.
Cooking : fry each cigar in a frying pan over an average fire, well supervise the cooking, then withdraw some oil, drain on a absorbing sheet of paper and put them to soak in a plate fill of warm honey (to have a more liquid honey). Lay them out progressively in a plate and wait until they cool to eat them.
* The gilded color and the brilliance of honey make thoses cakes more delicious. They accompany a mint tea.
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MECROUDES for 30 pieces Easy
6 64 semolina bowls (average)
1 margarine bowl
1 salt pinch
1 orange juice glass
1 honey jar.
Mix in a container the semolina, the margarine, the salt and the orande juice. Form a homogeneous dough. Spread out the paste by forming a 2 cm thick rectangle, cut out some 3 cm thick stripes which will be cut to form small diamonds (lozenges) to be able to handle them to fry them without breaking them. Be sure that all of them are already prepare before frying them. Put in a container a big quantity of oil for frying, fry them by small quantity, and don't forget to gild each side.
At side, prepare a pan filled with water to half, on which you will put a plate in which you will put some honey. By heating, the vapor soften the honey and you will be able roll each mécroude so that they can impregnate honey. Lay out them in a dish and to eat cold.
*
Semolina puddings which accompany very well a mint tea.š š š š š š
FRITTERS for 25 to 30 pieces Easy
6 61 kg of flour
50 g of yeast
4 water glasses
oil to fry
caster sugar
To prepare the paste with fritters : pour the flour in a container and put in the yeast already diluted in four tepid water glasses. Mix everything then work on the flour and the water to obtain a fluid dough. Let rest it for 1 to 2 hours. Heat the oil to fry the dough. Then prepare a container with water to be able to soak your fingers so that the dough will not stick . Take the dough by small quantity (the size of an egg), then using your fingers to work the shape, make a hole in the middle and put them down delicately pin the hot oil . To gild each side,turn them over with a fork, put them where they can drain, powder them with sugar and serve them hot.
*
They are enjoyed with a good mint tea.š š š š š š
BISCUITS for 8 to 10 shares Easy
6 64 eggs
1 orange juice glass
1 sugar glass
glass of oil
50 g of yeast
2 glasses of flour
In a salad bowl, thresh eggs yellow part and the sugar. When the mixture is quite white, add the orange juice and the oil. Stir up well. Incorporate the flour and the yeast at the same time until obtaining a soft and very homogeneous dough. Thresh the egg white part and incorporate them very delicately . Mix everything. Trun on your oven at average temperature, pour the preparation in a biscuit mould beforehand oiled and add some flour and let it cook for 30 min.
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Unmoulded warm to prevent that it does not break.š š š š š š